These Ground Beef Stuffed Crêpes served with sour cream are a delicious way to enjoy your breakfast, lunch, or dinner.
Hello everyone. I hope you’ve been doing perfectly well. If by any chance you’re doing just fine, I am positive these Ground Beef Stuffed Crêpes can make everything better for you.
As you might know, I am a huge crêpe fan. If I were given an option between pancakes and crêpes, I would most likely opt for crepes. Crêpes have been one of my favourite things since I was a kid. That’s right. While crepes are normally associated with French cuisine, they have always been very popular in Russia. Indeed, love for crêpes has deep roots in Russian history, and there’s even a holiday which is symbolically connected with making and eating crepes.
In Russia, you can enjoy crêpes in many ways. Some of the most common toppings would be sour cream (If you feel extravagant, you can enjoy sour cream & caviar combination), sweetened condensed milk, and various fruit and berry preserves. Lots of people enjoy plain crepes slathered with melted butter – sometimes the simpler, the better. Have you ever tried placing a little piece of butter between each crepe when making them? If not, you should certainly give it a try!
Stuffed crêpes are extremely popular too, and I think sweetened cottage cheese and ground meat fillings are the fillings that probably most people have tried at least once in Russia. You can always use only ground beef, but I wanted to incorporate dried mushrooms as they elevate the flavour.
There are a few ways of making crepes in Russia. Some recipes include only water while some suggest using milk – similar to the French recipe. Interestingly, there are yeast crepes with a heavier texture. Some people also add baking soda.
When I was googling the ways Ground Beef Stuffed Crepes are made in Russia, I noted that crepes with added baking soda are often suggested. I think that makes sense – probably soda makes them more elastic which is perfect for stuffing and folding. It seems that soda doesn’t affect the flavour and texture; however, I found that it’s a bit harder to flip crepes. Regular greasing the skillet with some fat helps, so don’t skip this step.
Also, many recipes suggest browning the folder crepes in some butter, but I didn’t add any oil. The feeling is pretty oily itself, so a dry pan is a good way to finish the crêpes.
So I encourage you to make and enjoy Ground Beef Stuffed Crepes. With or without mushrooms, I hope you enjoy this simple yet delicious dish.
Cheers for now.
To make the batter, sift the flour and add the baking powder, powdered sugar and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Incorporate the eggs, melted butter. Let the batter stand at least 15 minutes in the fridge. Once chilled, the batter will thicken up a bit so you might need to adjust by adding some water. The skillet should be hot enough. Slightly grease the skillet and add enough batter to thinly coat the base, and tilt the pan to create an even thickness. When the temperature is high enough, it should take a minute to get the edges crisp, lacy, and browned. Flip and cook for another minute or so. Transfer to a plate and repeat with the remaining batter. Soak the dried mushrooms in warm water for 15 minutes then drain and slice. In the meantime, heat 1 tbsp. of oil in a large pan and cook the onion, 5 minutes, until soft. Add the ground beef and cook about 5 minutes over medium heat, breaking off large pieces with a spatula, until no longer pink. Add the drained mushrooms, herbs, and seasonings. Cover and cook, stirring occasionally, for 15 minutes. Off heat. Try and season with more salt and pepper, if necessary. Take one crepe and place a few spoonfuls of the filling in the center. Don’t overfill – it should not be a very thick layer. Fold the left and right edges toward the center. Tightly roll up the crepe from the bottom side toward the top. Repeat with the remaining crepes. Brown the crepes on a dry pan (without adding fat) 1-2 minutes from each side, until browned and crisp. You can add some butter in the pan, too. Serve with sour cream. Keep leftovers refrigerated for up to 3 days. Enjoy!
- 3 large eggs
- 1 cup lukewarm water
- 2 and 1/2 cups of 2% milk
- 2 tbsp butter, melted
- 2 cups all-purpose flour, sifted
- 1/2 tsp. baking soda
- a pinch of salt
- a little pinch of powdered sugar / granulated sugar
- oil/melted butter, for greasing
- 1 medium white onion, nicely chopped
- 1 tbsp. olive oil
- 2 pounds ground beef
- 1/2 cup dried porcini mushrooms
- 1 tsp dried herbs de Provence
- 1 tsp. fresh thyme
- 1/4 tsp. black pepper, ground
- 1 tsp. smoked paprika
- a good pinch of salt
This amount of batter yields in around 15 crepes while the filling would be enough for about 10-12 crepes. havocinthekitchen.com